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Pizza

Use your leftover almond pulp in this pizza recipe that is bursting with fresh, bright flavors! A great go-to meal for any day of the week.

Servings: 4
Prep Time: 25 min
Cook Time: 30 min
Additional time: 4 hours

a vegan Pizza cut into slices

Ingredients

Crust:
  • 1 cup Gluten-free flour (Bob's Red Mill 1 to 1 gluten-free baking flour was used for this recipe. Other brands can be used, but results may vary.)
  • ¼ cup Almond pulp*
  • 100 ml Warm water
  • 1 tsp Psyllium husk (ground)
  • 1 ½ tbsp Avocado oil
  • ½ tsp Salt

*make sure to squeeze out any excess liquid

Cashew Tahini Topping:
  • 1 tbsp Tahini paste
  • ¼ cup Roasted pine nuts (or sunflower seeds)
  • ½ Lemon juice
  • ⅓ cup Cashew milk (or water)
  • ⅓ cup Cashews (soaked)
  • ½ tsp Salt
  • 1 tbsp Nutritional yeast flakes
  • 1 Purple onion (sliced)
  • 1-2 Peaches (sliced)
  • Basil, parsley (chopped)

Directions

To prepare the topping soak cashews overnight or for at least four hours. Drain and transfer into a food processor. Add the rest of the ingredients except for the peaches, herbs and onion and pulse until completely smooth. Set aside while preparing the pizza dough.

In a measuring cup or small bowl mix the psyllium husk with the water and oil and let sit for about 5-10 minutes.

In a separate bowl mix the flour with the salt and add the rest of the ingredients. Knead with your hands until a dough forms. Add more flour if needed. The dough should not be sticking to your hands. Once the dough is done roll out thinly onto a parchment paper on a baking tray. Spread with tahini cashew sauce and onions and peaches. Bake in the oven at 430F for about 25-30 minutes. Top off with fresh herbs and drizzle some of the leftover tahini cashew sauce over the pizza. Serve immediately.


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